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The pasta behind this pasta is the famous Italian recipe of Aglio, Olio e Peperoncino (Garlic, Olive oil and Chili). Adding a few things to the mix will make you even more famous, in your kitchen at least! We suggest prepping everything before you start cooking, because apart from waiting for the spaghetti to cook, you have to move fast to make this plate. Perfect for moments when you need to drum up something quickly, or when your fridge is empty!


225 g Spaghetti
a smidgen of salt
65 g Verde Vivace Extra Virgin Olive Oil
2-4 anchovy fillets
3-6 large garlic cloves
1/2 teaspoon dried chili flakes or 1 fresh chili
65 g Verde Vivace Extra Virgin Olive Oil
60 g panko/breadcrumbs
Black pepper
Parmesan cheese

1. Cook the pasta first, cause the sauce is fast to make!
2. When you’ve got the spaghetti ready, cook anchovies, garlic and the chili in olive oil over medium-low heat, until anchovies dissolve and garlic turns soft. Should take about 5 min.
3. On another pan warm 2 teaspoons of olive oil and cook the breadcrumbs for a few minutes, until they get nice and brown, and smell divine.
4. Drain the pasta and mix everything together on the pan. Cook on low heat for a moment to get the ingredients nicely combined. Add a few spoonfuls of the cooking liquid of the pasta if the sauce seems too thick. Season with pepper.
5. Serve with a generous helping of Parmesan and chopped fresh parlsey.

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